Chefs and Celebs

Some of the culinary world's top talent comes together for one amazing epicurean weekend. Here, find out a little more about these masters who will be sharing their experiences at The Gourmet Institute.

  • Danny Abrams
    Danny Abrams
    Creating concepts that feed both the stomachs and souls of diners throughout the city, restaurateur Danny Abrams has defined the true New York dining experience with his portfolio of restaurants. Boasting landmark Manhattan dining institutions such as The Red Cat, The Harrison, Pace, two locations of The Mermaid Inn, and his latest endeavor, Smith's, Abrams has successfully opened hotspots with his laid back front-of-house style. Throughout his career, Abrams has mentored some of the city's most talented industry luminaries: Harold Dieterle, Alicia Nosenzo, Mikey Price, and Joey Campanaro—all of whom pay homage to him by incorporating the warm Abrams style of hospitality into their respective restaurants. Drawing upon his charm and easygoing personality to connect with people—both staff and patrons—is certainly one of the driving factors behind his success. In a city where operating one successful restaurant is a feat, Abrams has more than 10 concepts under his belt and has made an indelible mark on the dining landscape of New York City.
  • Andrea Albin
    Andrea Albin
    This is Andrea Albin's fifth year participating in The Gourmet Institute. She started her culinary career in the frenetic New York City restaurant world and then spent time as a freelance recipe tester and food-styling assistant for Gourmet and many other magazines. Andrea began her stint at Gourmet as an assistant food editor and has since become a full-blown food editor, developing recipes and menus and doing increasingly more food styling. Andrea is a graduate of Yale University and The French Culinary Institute.
  • Michael Anderson
    Michael Anderson
    Michael Anderson moved to New York City in 2007, in search of a job in cheese. He immediately made his way to Murray's Cheese and worked his way from monger to manager within a few short months. After two years of managing the retail floor, he landed the coveted affineur position in June 2009, training under American cheese expert and Murray's former affineur Zoe Brickley.
  • Troy Arcand
    Troy Arcand

  • Dan Barber
    Dan Barber
    Dan Barber began farming and cooking for family and friends at Blue Hill Farm in Great Barrington, Massachusetts. In 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber. In 2004, both Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened their doors in Pocantico Hills, New York. His efforts to create a consciousness about the effects of everyday food choices have led him to numerous projects with Harvard Medical School's Center for Health and the Global Environment, the Kellogg Foundation and New York City's Greenmarkets. In 2009, Time magazine featured him in their “Time 100.” In 2006, Dan received the James Beard award for Best Chef: New York City, and in 2009 was named James Beard's Outstanding Chef.
  • Paul Bartolotta
    Paul Bartolotta
    For a true taste of the Italian seaside, there is no equal to BARTOLOTTA Ristorante di Mare at Wynn Las Vegas, where nationally acclaimed chef Paul Bartolotta offers a simple and refined Italian menu that redefines traditional American notions of Italian dining. BARTOLOTTA Ristorante di Mare emphasizes the freshest seafood and homemade pastas in a bright and vibrant setting that evokes life by the sea. In 2009, Paul received the James Beard award for Best Chef: Southwest. In 1994, Paul received the award for Best Chef: Midwest, making him the only chef to have won this honor in two different regions. In 2007 and 2008, Bartolotta Ristorante di Mare received the AAA Four-Diamond Award. With his brother, Joe, Paul also co-founded the Bartolotta Restaurants in their hometown of Milwaukee: Bacchus—a Bartolotta Restaurant, Ristorante Bartolotta, Bartolotta's Lake Park Bistro and Mr. B's—A Bartolotta Steakhouse.
  • Mario Batali
    Mario Batali
    With fifteen restaurants, seven cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is arguably one of the most recognized and respected chefs working in America today. Mario and his business partner Joe Bastianich own 15 restaurants across the country including their flagship New York City restaurant Babbo Ristorante e Enoteca, as well as two restaurants in Los Angeles and three in Las Vegas. The duo's latest venture is Tarry Lodge in Port Chester, New York. Mario is also the author of seven cookbooks including the James Beard Award Winning, Molto Italiano: 327 Simple Italian Recipes (Ecco 2005) and the New York Times Bestseller Mario Batali Italian Grill (Ecco 2007). Mario's newest New York Times Best Seller, Spain... A Culinary Road Trip (Ecco 2008) is the companion book to his prime-time PBS series Spain... On The Road Again. Mario splits his time between New York City's Greenwich Village and northern Michigan with his wife and their two sons.
  • April Bloomfield
    April Bloomfield
    April Bloomfield had the pleasure of working in the kitchens of Kensington Place, Bibendum, The River Café, and Chez Panisse before taking on a kitchen of her own. In 2004, April and restaurateur Ken Friedman opened New York City's first gastro-pub, The Spotted Pig. In 2008, they opened The John Dory, where April offers her unique take on seafood, still appreciating the purity of her ingredients and honoring her native England with dishes such as fish and chips and Welsh rarebit. This summer, April will unveil the menu for her third restaurant, The Breslin, in New York's Ace Hotel.
  • David Bouley
    David Bouley
    David Bouley was born and raised in Storrs, Connecticut, and worked in restaurants from an early age, spending time in New Mexico, Cape Cod, and eventually France. Trained at Sorbonne and by some of Europe's most acclaimed chefs (including Roger Verge and Fredy Giradet), David Bouley is the chef/owner of Bouley, Bouley Market, and Secession and Upstairs. He has twice received a James Beard Foundation award for Best Chef. His restaurant, Bouley, has received Best Restaurant awards by the James Beard Foundation and was rated the number one restaurant in food and popularity in the Zagat Survey. To this day, no restaurant has been able to achieve a 29 food rating in Zagat as Bouley did during its last three years.
  • Daniel Boulud
    Daniel Boulud
    Daniel Boulud is chef/owner of nine award-winning restaurants and the Feast & Fêtes catering company, the author of six cookbooks, and the creator of a line of Connoisseur Gourmet products. Over the past two decades, Daniel has evolved from a chef to a chef-restaurateur, bringing his artistry to his New York City restaurants Daniel, Café Boulud, DB Bistro Moderne, Bar Boulud, and DBGB Kitchen and Bar. He has also created Café Boulud, in Palm Beach, and Daniel Boulud Brasserie, at the Wynn Las Vegas. In 2008, Daniel took his talents further with Maison Boulud, a French fine-dining restaurant in Beijing's Legation Quarter. Daniel Boulud and his restaurant management company, The Dinex Group, have also recently formed a partnership in Vancouver where they manage the renowned Relais & Châteaux restaurant, Lumière. Adjacent to Lumière they have created a new DB Bistro Moderne, a sister restaurant to the one in midtown Manhattan. Daniel's most recent endeavors include the After Hours with Daniel TV series and the book Braise: A Journey Through International Cuisine, which was nominated for a James Beard Foundation Cookbook Award. The chef's new spice-blend collection appears in stores this fall.
  • Anthony Bourdain
    Anthony Bourdain
    Anthony Bourdain, a 29-year veteran of restaurant kitchens, is the author of the best-selling Kitchen Confidential, as well as A Cook's Tour, Typhoid Mary, Les Halles Cookbook, and The Nasty Bits, as well as the novels Gone Bamboo and The Bobby Gold Stories. He currently travels the world, eating and drinking for his television series No Reservations. His latest book, No Reservations: Around the World on an Empty Stomach, was published in October 2007.
  • Kenny Callaghan
    Kenny Callaghan
    Kenny Callaghan is the executive chef, pitmaster and partner of Blue Smoke and Jazz Standard where he has been a pioneer of the urban barbecue movement in New York City since its opening in spring 2002. Prior to opening Blue Smoke and Jazz Standard, Kenny spent eight years at Union Square Cafe where he served as sous chef and eventually executive sous chef. Kenny's professional career began at the Helmsley Palace Hotel, followed by the Russian Tea Room. He graduated from Johnson and Wales in 1988 with an Associates Degree in culinary arts and a Bachelor of Arts in food service management. Kenny is a co-founder of the Big Apple Barbecue Block Party, one of the nation's premier barbecue events, which celebrated its 7th anniversary in 2009.
  • Marco Canora
    Marco Canora
    Washing dishes was Marco Canora's introduction to the restaurant industry. A quick study, he moved from pot-scrubber to garde manger. After Tom Colicchio, then the chef-owner of Gramercy Tavern, encouraged him to study in Europe, Marco moved to Florence, where he worked at Fabio Picchi's Cibreo. Wanting to open and run his own restaurant, Marco took two summers off from Gramercy Tavern to start La Cucina, in Massachusetts. La Cucina earned him rave reviews and a bevy of high-profile guests. When Marco returned to Gramercy Tavern, he was promoted to sous-chef, and in 2001, Colicchio selected him to open Craft. While there, Marco helped the restaurant earn a glowing three-star review from The New York Times, and he created the menu for Craftbar. In 2003, Marco and his partner Paul Grieco opened Hearth Restaurant in the East Village, helping the neighborhood to become the dining destination it is today. In 2007, Marco and Paul opened Insieme at The Michelangelo Hotel, and last year they opened Terroir , a wine bar just a few doors down from Hearth.
  • Floyd Cardoz
    Floyd Cardoz
    Floyd Cardoz, executive chef and partner at the Danny Meyer-owned restaurant Tabla, in New York City, is renowned for infusing traditional Western cuisine with Indian spices. With Floyd at the helm, Tabla has received many accolades, including three stars from The New York Times. The Bombay native started his career in 1984, as an intern in the kitchen of the famed Taj Mahal InterContinental Hotel. Floyd also trained at culinary schools in both Bombay and Switzerland, and at the venerable Lespinasse, with Gray Kunz. In October 2006, Floyd released his first cookbook, One Spice, Two Spice, which included his favorite New Indian recipes from Tabla. In 2008, Floyd launched a line of convenient "4-Minute Meals" and "Ready-to-Cook" entrées in collaboration with FreshDirect. Most recently, Floyd is the consulting chef for El Verano Taquería, where he brings authentic Mexican food and flavors to Citi Field, home of the New York Mets—taking the ballpark dining experience to a whole new level.
  • Cesare Casella
    Cesare Casella
    As hardworking owners of Il Vipore, a Tuscan trattoria, Cesare Casella's parents fancied that their only son would become a great doctor. To their chagrin, he followed family tradition. In 1993, Cesare came to New York City as executive chef of the famed Coco Pazzo and later launched Il Toscanaccio and Il Cantinori. His first solo restaurant, Beppe, opened in 2001 to critical and public acclaim, followed by Maremma. This past fall, Cesare opened Salumeria Rosi, an intimate specialty Italian grocery and cafe on Manhattan's Upper West Side. Cesare is also the dean of The Italian Culinary Academy and has written three books: Diary of a Tuscan Chef, Italian Cooking for Dummies, and, most recently, True Tuscan. He also has a line of heirloom beans, grains, and spices known as Republic of Beans.
  • Belinda Chang
    Belinda Chang
    Belinda joined The Modern as wine director in November 2007. She previously had served as corporate director of wine and spirits. Prior to that she was wine and service director for chef Rick Tramonto's Chicago restaurants, including Osteria Via Stato and Osteria di Tramonto. Earlier, she served as general manager and wine director working with chef Laurent Gras at San Francisco's Fifth Floor, where her outstanding service attracted media attention and a nomination for the 2004 James Beard Foundation's Outstanding Wine Service Award. Belinda's first post as sommelier was at Charlie Trotter's in Chicago; she spent five years coordinating the restaurant's wine service, and also appeared with Charlie on his television shows and authored the wine notes for his cookbook, Charlie Trotter's Meat and Game.
  • Kay Chun
    Kay Chun
    Kay Chun joined Gourmet as food editor in 2008. She comes to Gourmet from the New York City restaurant scene, where she first honed her skills at celebrated restaurants, such as Le Cirque and Montrachet. In 2004, she fulfilled a lifelong dream of running her own restaurant as chef/owner at Share in the East Village. Kay's market-driven menu reflected her sense of fresh, seasonal cooking based on what local greenmarkets and farms had to offer. She received many accolades and reviews from The New York Times, Time Out, and The Daily News. Kay was a founding editor at Real Simple magazine, and also spent some time as a consultant in San Francisco, where she developed various food businesses. She looks forward to any cooking and dining adventure, big or small.
  • Taylor Cocalis
    Taylor Cocalis
    Taylor Cocalis joined the Murray's Cheese management team in February 2007, but her steady path to food enlightenment started long before that. As an undergraduate at Cornell University, Taylor studied Hospitality Management at the School of Hotel Administration. Upon graduation, she completed a masters in Food Culture at the University of Gastronomic Sciences in Parma, Italy. The program afforded Taylor opportunities to visit various cheesemakers and affineurs throughout Italy and Europe, where she developed an appreciation for the art and science of cheesemaking. Taylor currently manages The Cheese Course, Murray's education department. Here, she develops a curriculum that includes classes on cheeses of the world, beverage pairing (including wine, beer, scotch, cocktails, and sake), food history, and hands-on activities such as artisan pizza-making and meat curing. Additionally, Taylor oversees Murray's private event program for corporate and private clients.
  • Scott Conant
    Scott Conant
    Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful at Scarpetta, which garnered a glowing three-star review from The New York Times in July 2008. In November, he opened Scarpetta at Miami Beach's Fontainebleau resort, which received a four-star review from The Miami Herald. In 2009, Scarpetta received a nomination for Best New Restaurant from the James Beard Foundation. Previously, Scott headed up Alto and L'Impero; the latter earned a three-star review from The New York Times. A graduate of The Culinary Institute of America, Scott has appeared on the Today Show, MARTHA, Bravo's Top Chef and the Food Network's Chopped. Scott has also published two cookbooks: New Italian Cooking and Bold Italian.
  • Ruth Cousineau
    Ruth Cousineau
    For approximately 11 years, Ruth Cousineau has had her hands in all phases of the Gourmet test kitchen. One could say she was born to be in a kitchen; her grandparents bought a hotel the year she was born and she spent her first few months of life with them. Ruth's cooking experience ranges from owning a restaurant in Vermont to being a chef for an executive dining room in New Jersey. Along the way, she started developing recipes for many cookbooks and magazines. Her books include Country Suppers: Simple, Hearty Fare for Family and Friends and Tomato Imperative. At Gourmet, she is a food stylist, an editor, and currently the test kitchen director.
  • Pete Daversa
    Pete Daversa
    Pete Daversa grew up in Niantic, Connecticut. His fascination with the culinary world began as a kid growing up around his mother's cooking and with his first job at King Neptune's Fish Market. As time went on, he developed a personal passion for barbecue, spending his free time smoking ribs and brisket for family and friends. After a decade of working in the IT industry, Pete decided to switch gears and pursue his culinary dream. He met his future wife, moved to New York City, and graduated from the Culinary Arts program at the Institute of Culinary Education. He honed his love of barbecue for the next two years at Danny Meyer's Blue Smoke. Pete joined the Hill Country team in June 2007, shortly after the restaurant's opening. He was quickly promoted, finally achieving his current role of pitmaster/chef de cuisine.
  • Jennifer Day
    Jennifer Day
    As Gourmet's chef de cuisine, Jennifer Day has spent the past eight years working side- by-side with Gourmet executive chef Sara Moulton. In this role, Jennifer plans menus for Gourmet Private Dining Room events, lunches, and dinners; sources ingredients; finds new purveyors; manages the kitchen staff; and assists in cooking classes for clients. Additionally, she is responsible for much of the testing, development, and adaptation of recipes and programming for special advertising sections and Gourmet signature events, such as The Gourmet Institute. She also tests recipes for A graduate of Le Cordon Bleu, in Sydney, Australia, Jennifer is also the proud owner of Zest Caterers.
  • Gina DePalma
    Gina DePalma
    Born in New York and raised in Fairfax, Virginia, Gina DePalma credits her close-knit Italian family for instilling a love and understanding of good, simple food prepared from the best of ingredients. Her training began at home in the kitchens of her mother and grandmother, and continued with her graduation from the professional culinary program at the former Peter Kump's New York Cooking School (now the Institute of Culinary Education). She worked for more than two years in the pastry department of Gramercy Tavern, and then became the pastry chef of The Cub Room in SoHo before being hired by Mario Batali to open Babbo Ristorante and Enoteca in 1998. Her first cookbook, Dolce Italiano; Desserts from The Babbo Kitchen, was published by W.W. Norton & Co. in 2007. In 2005, Gina was honored as one of the Ten Best Pastry Chefs in America by Pastry Art & Design magazine, and after multiple nominations she received the coveted The James Beard Foundation Award for Outstanding Pastry Chef of 2009. She currently divides her time between New York City and Rome, Italy where she is researching her second book.
  • Big Lou Elrose
    "Big Lou" Elrose
    A former motorcycle cop for the New York City Highway Patrol, the six-foot-four “Big Lou” began parlaying his personal passion for barbeque into a career by gaining expertise through participation in the national competitive circuit. Having established himself as barbeque expert on the national competition scene, the Queens' native opened Big Lou's Breakfast & BBQ, a lunch wagon in Ozone Park, before becoming deputy pit master at critically acclaimed Hill Country in New York City. “Big Lou” Elrose has proudly presided over the pit at Wildwood Barbeque since its opening in April 2008, and has served up multi-regional American barbeque in a rustic/urban setting ever since. Combining the art and technique of slow-smoked barbeque, “Big Lou” works with the Wildwood Barbeque team to introduce American barbeque customs to the Big Apple.
  • Michael Green
    Michael Green
    Michael Green is Gourmet's wine & spirits consultant and has worked in the wine and spirits trade in the capacities of educator, marketer, importer, writer, consultant, and retailer for more than 20 years. He is a frequent guest on the Food Network and has made numerous appearances on CNN, CBS Marketwatch, Fox News, MSNBC, NPR, Clear Channel and the Fine Living Channel. Michael is the wine editor for Trump Magazine and—a partnership of Newsweek and Washington Post interactive. He has been profiled in many national publications including The New York Times, The Washington Post, Fortune, and Business Week. His company, the Liquid Assets Consulting Group, uses wine and food as a tool to create strategic initiatives and marketing solutions for a wide range of Fortune 500 and luxury goods clients. Michael is a member of the Society of Wine Educators, the New York Association of Cooking Teachers, and is on the Boards of Share Our Strength and the American Institute of Wine and Food. He is a proud graduate of New York's High School of Performing Arts and is a Phi Beta Kappa Graduate of the University of Virginia. Michael is a passionate and enthusiastic advocate for the wine and spirits industry and presents at conferences, wine and food festivals, and charity auctions around the world. He is also the creator and co-writer of Wine Lovers, the world's first interactive wine tasting musical, which will begin a national tour in 2009. He contributed wine notes to Sara Moulton Cooks at Home, which was nominated for a James Beard award.
  • Paul Grimes
    Paul Grimes
    Paul Grimes is a Gourmet food editor/stylist. Previously, Paul was senior instructor at The Institute of Culinary Education from 1986 to 1994, taught classes at The New School for Social Research, was a guest critic at The French Culinary Institute, and toured the United States teaching cooking classes. Before coming to New York City, he spent several years working in restaurants and cooking schools in France. At Gourmet, Paul develops recipes for the magazine and for the Gourmet cookbooks and styles food on location for both his own and other editors' recipes.
  • Peter Hoffman
    Peter Hoffman
    Peter Hoffman is the chef/owner of Savoy Restaurant (est.1990) and Back Forty, a casual tavern (est. 2007). Both restaurants work with a simple premise: to create delicious and memorable meals by sourcing the very best seasonal ingredients from local farmers. Savoy received a rave two-star review, "A Locavore Before the Word Existed," from Frank Bruni of The New York Times in June of 2009, who called the dining experience "deeply pleasant" and he toasted Hoffman's pioneering efforts and long commitment to seasonal cooking. Hoffman serves on the board of the Chefs Collaborative, a 1,000-member organization of culinary professionals promoting sustainable food choices in the restaurant industry and acted as its national chair from 2000-2006. He was featured in the summer of 2004 as Chef of the Times in a four-part New York Times series, and has penned two Op Ed pieces for The New York Times as well. National coverage of the restaurant and Hoffman's cooking has also appeared in Gourmet (Top 50 Restaurants of 2007), Metropolitan Home, The New Yorker, and the PBS series Chefs A'Field.
  • James Horn
    James Horn
    After graduating with a Hospitality degree from Johnson & Wales University, James was hired as beverage manager of Jose Andres' restaurant Zaytinya, in Washington, D.C. After 18 months, James moved into the role of sommelier at Micheal Psilakis and Donatella Arpaia's Michelin starred restaurant, Anthos, in Midtown. His strong knowledge of Greek wine allowed him to move to chef Psilakis' new Greek restaurant, Kefi, to run the beverage program. He continues to run Kefi's program as well as the beverage menu at the new Anthos Upstairs.
  • Sean Josephs
    Sean Josephs
    Sean discovered his passion for food, wine, and spirits when his wife Mani opened her restaurant Tia Pol. He left his advertising career and worked in the front of the house at Chanterelle and Per Se and then spent two years with the BR Guest Restaurant Group as a beverage manager and sommelier. During that time, he achieved the level of certified sommelier from the Court of Master Sommeliers. Sean also has a passion for whiskey and in the fall of 2008, partnered with Michael Tsoumpas to open Char No. 4, a whiskey bar and restaurant with one of the largest selections of American whiskey in the world.
  • Allen Katz
    Allen Katz
    Allen Katz knows his drinks. He is the director of mixology and spirits education for Southern Wine and Spirits of New York, the president of the New York chapter of the United States Bartenders Guild, a lecturer, a consultant, and an all-around cocktail aficionado. He grew up in Baltimore in a family obsessed with high-quality food and beverages, where he began to appreciate the significance of the two. "It is clear that America has contributed to the world of gastronomy in two mighty areas: barbecue and cocktails," Allen says. If he had to choose a favorite drink, he'd choose two (that being the minimum): a rye whiskey Manhattan and a white lady, a summery gin cocktail.
  • Rob Kaufelt
    Rob Kaufelt
    Rob Kaufelt is the proprietor of Murray's Cheese, the oldest cheese shop in New York City, and the leading purveyor of specialty cheese in America. Rob bought Murray's Cheese in 1990, after overhearing owner Louis Tudda say that he'd lost his lease and was closing the shop. Under Rob's ownership, Murray's grew from a local commodity cheese shop to a world-renowned destination, offering the rarest and finest cheeses, many of which Rob sources directly from farms across Europe and the United States. The business now includes two retail cheese shops; a charcuterie-focused shop called Murray's Real Salami; a wholesale to fine dining business; a mail-order business, Murray's by Mail; a prepared foods and catering division, Made by Murray's; and four temperature and humidity controlled cheese-aging caves. To share his knowledge, Rob published The Murray's Cheese Handbook (Random House, 2006), and most days can be found at the Bleecker Street store making customers the same offer his grandfather did in the 1920s: "Here, take a taste."
  • Tia Keenan
    Tia Keenan
    Tia Keenan is a fromager based in New York City. Tia curates the cheese program at Casellula Cheese and Wine Café, which includes a rotating selection of 40 international cheeses paired with more than 60 unique, inventive, and homemade condiments. Before opening Casellula, Tia ran the cheese program at Michelin-starred restaurant The Modern, at the Museum of Modern Art. Tia is a self-taught cook and fromager. With her unorthodox approach to the cheese plate, Tia creates a new flavor "language" for cheese and contributes her distinctive vision to the burgeoning American cheese revolution. Tia's work has been covered in numerous publications, including New York Magazine, Cheese Connoisseur, and The New Yorker, which declared her cheese plates a "raison d'etre" and "expertly garnished."
  • Ian Knauer
    Ian Knauer
    Ian Knauer joined Gourmet in April 2001. As a recipe cross-tester, he spent four years troubleshooting recipes prior to their publication. Promoted to food editor in 2005, he became part of a team of cooks in the Gourmet test kitchens, developing and perfecting recipes. He also writes for and the magazine and cohosts the award-winning PBS television show Gourmet's Diary of a Foodie. When not in a kitchen, he is either hunting, fishing, tending to his beehives, or foraging for dinner wherever it might be found.
  • David Lombardo
    David Lombardo
    David is the wine and beverage director for Anvil NY restaurant group. He has crafted his own wine education through tasting, reading, and traveling to wine regions throughout Europe and North America. His knowledge of—and enthusiasm for—the wine and food experience is evident throughout the wine programs he oversees at Landmarc (Tribeca), Landmarc (at the Time Warner Center), and Ditch Plains (West Village). David also acts as an educator of wine at the Astor Center.
  • Kemp Minifie
    Kemp Minifie
    Executive food editor Kemp Minifie, a 30-year veteran at Gourmet, heads up a team of nine talented chefs who develop and test the 70 or so new recipes that appear in each month's issue and on A post-college job making omelets at Clyde's, in Washington, D.C., inspired her to abandon thoughts of a career in art history to pursue cooking. She went on to train at La Varenne, in Paris, and over the years she has also studied with Madhur Jaffrey, Nina Simonds, Diana Kennedy, Giuliano Bugialli, and Susana Trilling. A passionate home cook, she is a staunch supporter of New York City's Greenmarket, shopping there every week for her family of four.
  • Gina-Marie Miraglia-Eriquez
    Gina Marie Miraglia Eriquez
    Gina Marie Miraglia Eriquez has been on staff as a food editor at Gourmet since January 2000. She has culinary arts, food service management, baking, and pastry degrees from Johnson & Wales University and The Institute of Culinary Education—and is a candidate for an M.A. in food studies from New York University. She got her first break working in Good Housekeeping's test kitchen and freelanced for various other magazines as a recipe tester and developer. Some lucky guy who must have done something outstanding in his previous life to eat so well in this one has snatched her up, and their young son already wields a whisk; there is hope that he has his mother's cooking genes. Their daughter also has a knack for putting some dents in her pots and screams for more Parmigiano. Gina continues to carry on her Italian family recipes and traditions but finds it virtually impossible to cook for fewer than 45 people (which approximates the number in her immediate family).
  • Florent Morellet
    Florent Morellet
    French-born Florent Morellet began to draw maps in grade school. His father, internationally acclaimed artist Francois Morellet, and his mother, Danielle, both encouraged young Florent to pursue his interest in maps of real and imagined places, which led to formal studies in city planning at Central London Polytechnic. From London, Florent continued to explore his fascination with cities worldwide. In 1985, he opened the enormously successful Restaurant Florent, on Gansevoort Street, in the Meat Packing District. A celebrated restaurateur, Florent is also a highly visible social activist. In 1986, he took his American citizenship in order to participate fully in community affairs. An openly HIV-positive board member of Choice in Dying and advocate of assisted suicide, Florent has worked to raise money for Housing Works, the Community Research Initiative on AIDS, and Gay Men's Health Crisis.
  • Sara Moulton
    Sara Moulton
    One of America's most popular food personalities, Sara Moulton is Gourmet's executive chef. A 1977 graduate of The Culinary Institute of America, Sara has worked at top restaurants in New York City and Boston. She also worked for Julia Child as associate chef of the PBS series Julia Child and More Company. In 1987, she became executive chef of ABC-TV's Good Morning America, and she is currently the show's food editor. Sara had three shows on the Food Network from 1996 to 2005: Cooking Live, Cooking Live Primetime (both call-in shows), and Sara's Secrets. Sara was twice nominated for Best National Cooking Show by the James Beard Foundation and was honored by The Culinary Institute of America as 2001's Chef of the Year. Sara has published two cookbooks, Sara Moulton Cooks at Home and Sara's Secrets for Weeknight Meals. She is also the host of the companion PBS television series Sara's Weeknight Meals.
  • Michael Nelson
    Michael Nelson
    In the summer of 1998, Michael began a lengthy mentorship in the cellar of Gotham Bar and Grill. Gotham, already a home for so many great wines from the world stage, allowed Michael to build a deep understanding and personal relationship with the traditional greats and the "little guys" doing great things in the world of wine. He has traveled through the vineyards of Europe and the United States and played host to countless winemakers. Michael left briefly for the head sommelier position at Café Boulud and to host a daily wine radio program with Martha Stewart Radio. Returning a year later as wine director, Michael funneled this experience, expanding the cellar and adding a new chapter in 25-year evolution of Gotham Bar and Grill.
  • Garrett Oliver
    Garrett Oliver
    Garrett Oliver is the brewmaster for The Brooklyn Brewery and the foremost authority in the United States on the subject of traditional beer. His primary occupation is the creation of The Brooklyn Brewery's line of award-winning beers. His most recent book, The Brewmaster's Table, was the winner of the 2004 IACP Cookbook Award and a finalist for the James Beard Foundation Book Award. He was also a finalist for the James Beard Award in 2009. He is currently working as editor-in-chief The Oxford Companion to Beer for Oxford University Press, slated for 2011. Garrett was a founding board member of Slow Food USA and is a veteran of more than 600 beer dinners, tastings, and pairing events in 10 countries.
  • Charlie Palmer
    Charlie Palmer
    Charlie Palmer's upbringing on a farm in upstate New York, along with his education in various kitchens in France and at The Culinary Institute of America, provided him with the wherewithal to form a unique style and ultimately strike out on his own. At age 28, he opened his first Manhattan restaurant, Aureole, which after 21 years, has moved to a new location in Bryant Park. Today, Charlie's creativity is still sparked by collaborating with his teams in each of his other locations: Charlie Palmer's Métrazur, in New York City; Aureole and Charlie Palmer Steak, in Las Vegas, Washington, D.C., and Reno; Dry Creek Kitchen, in Sonoma County; Fin Fish, in Reno; Charlie Palmer at The Joule, in Dallas; Charlie Palmer at Bloomingdale's South Coast Plaza. Charlie is the author of four cookbooks: Great American Food, Charlie Palmer's Casual Cooking, The Art of Aureole, and Charlie Palmer's Practical Guide to the New American Kitchen. He also owns Next Vintage retail wine shops in Dallas, Texas and Costa Mesa, California.
  • David Pasternack
    David Pasternack
    When New York-born-and-bred chef David Pasternack is not in the kitchen at Esca, his seafood mecca, he can be found fishing along the Atlantic—from the Rockaways to Montauk Point. He is the winner of the 2004 James Beard Foundation Award for Best Chef: New York City and has been known to bring his catch of the day into the city via the Long Island Rail Road. Prior to opening Esca, Dave worked in the kitchens of Bouley and Picholine. In April of 2009, he launched Catch of the Day, a Long Island-themed seafood stand at the New York Mets' new stadium, Citi Field, in Flushing Meadows. He lives in Long Beach with his wife, Donna Peltz, and their daughter, Ruby. In his first book, The Young Man & the Sea: Recipes and Crispy Fish Tales From Esca, Dave shares his passion for cooking and catching fish.
  • François Payard
    François Payard
    François Payard is a third generation pastry chef, who, after honing his skills by his family's side and in the finest pastry kitchens in France, moved to New York where he was named Pastry Chef of the Year by the James Beard Foundation. In 1997, he opened his first restaurant, Payard Pâtisserie & Bistro, on Manhattan's Upper East Side. François was awarded the "Ordre du Mérite Agricole" by the French Government in 2004, and in 2006, became a member of Relais Desserts International, an association of the 85 best pastry chefs in the world. He is the author of Bite Size: Elegant Recipes for Entertaining and Simply Sensational Desserts. In April, his newest book, Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone, was published. François has since expanded internationally with branches in Japan, Korea, and at Caesars Palace in Las Vegas.
  • Justin Philips
    Justin Philips
    Justin opened Beer Table with his wife, Tricia, in February 2008 with the intention of creating a tasting room for beer that focuses on flavor and personal service. He learned to love beer while studying wine, seduced by the processes of tasting and pairing with food. Once introduced to the seriousness and complexity of beer, he began working for a beer importer and was given the opportunity to travel and taste some extraordinary products from around the world. He became a true liquid omnivore and continues his quest to learn more and share his discoveries with others at Beer Table.
  • Charlie Pinsky

  • Michael Psilakis
    Michael Psilakis
    One life-changing day, Michael Psilakis was working front-of-the-house at the Long Island restaurant, Ecco, and the chef and cook never showed up. Michael took over the kitchen and hasn't left since. He first introduced his unique modern Greek cuisine at Onera, on Manhattan's Upper West Side. After gaining critical acclaim, he moved the concept to a larger stage, Anthos, a restaurant he opened with celebrated restaurateur Donatella Arpaia. He and Donatella now have five restaurants: rustic Greek eatery Kefi; Mia Dona, Anthos, Gus & Gabriel (to open in Summer 2009) and Eos, their first venture outside of Manhattan in the Viceroy Miami. Michael has been awarded a Michelin star at Anthos, nominated for a James Beard Award for Best New Restaurant, and received accolades from many other culinary magazines. Michael will publish his first cookbook, How to Roast a Lamb, with Little, Brown in Fall 2009.
  • Ruth Reichl
    Ruth Reichl
    Ruth Reichl joined Gourmet as editor in chief in April 1999. She came to the magazine from The New York Times, where she had been the restaurant critic since 1993. As chef and co-owner of The Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she served as restaurant critic for New West and California magazines and the Los Angeles Times, where she was also food editor.

    Ruth began writing about food in 1972, when she published a book called Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed memoirs Tender at the Bone (1998), Comfort Me With Apples (2001), Garlic and Sapphires (2005), and Not Becoming My Mother & Other Things She Taught Me Along the Way, which have been translated into 17 languages. She is also the editor of Endless Feasts: Sixty Years of Writing from Gourmet, Remembrance of Things Paris, and the best-selling Gourmet Cookbook, as well as History in a Glass, a compendium of Gourmet wine writing.

    Ms. Reichl is the executive producer of-and makes frequent appearances in-Gourmet's Diary of a Foodie, public television's 20-episode series, which debuted in October 2006. She is also executive producer of Garlic and Sapphires, a Fox 2000 film based on her memoirs and to be produced by Cary Brokaw's Avenue Pictures.

    Ms. Reichl has been honored with four James Beard Awards (two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who's Who of Food and Beverage in America, 1984) and with numerous awards from the Association of American Food Journalists. In 2007, she was named Adweek's Editor of the Year. She received the Missouri Honor Medal for Distinguished Service in Journalism, presented by the Missouri School of Journalism, in October 2007.

    Ms. Reichl received the 2008 Matrix Award for Magazines from New York Women in Communications, Inc., in April 2008. She is also the recipient of the YWCA's Elizabeth Cutter Morrow Award. She holds a B.A. and an M.A. in the History of Art from the University of Michigan and lives in New York City with her husband, Michael Singer, a television news producer, and their son.
  • Eric Ripert
    Eric Ripert
    Eric Ripert's early culinary experience includes: cooking at the famed La Tour d'Argent; a position at the Michelin three-star Jamin; working under the legendary Jean-Louis Palladin; and a job as David Bouley's sous-chef. Since joining Le Bernardin in 1991, the James Beard Foundation has bestowed numerous awards upon both Eric and the restaurant, and Le Bernardin once again earned The New York Times' highest rating of four stars in 2005—becoming the only venue to maintain this status for this length of time without dropping a star. Le Bernardin also holds the highest rating of three-stars from the Michelin Guide and is consistently top rated by Zagat. In 2007, Eric opened Westend Bistro, in the Ritz-Carlton in Washington, D.C., and most recently 10 Arts, in the Ritz-Carlton in Philadelphia. He is the chair of City Harvest's Food Council and the author of On the Line, a behind-the-scenes look at Le Bernardin.
  • Melissa Roberts
    Melissa Roberts
    Before joining the Gourmet staff eight years ago as a food editor, Melissa Roberts worked as a freelance recipe tester in the test kitchens of various food magazines. A former cook and food stylist in the Food Network kitchen, she worked on such shows as Emeril Live and Cooking Live with Sara Moulton.
  • Maggie Ruggerio
    Maggie Ruggerio
    Food editor/stylist Maggie Ruggiero waitressed her way through graduate school only to realize she preferred restaurants to the real world. After sowing some wild oats opening an East Village bar (King Tut's Wah Wah Hut), she ultimately dashed all her parents' hopes and dreams by attending culinary school. She paid for her ingratitude by slaving away for many long years in New York City restaurant kitchens. Now she keeps one foot in the real world, developing recipes and food-styling photo shoots for Gourmet.
  • Jordan Salcito
    Jordan Salcito
    Before joining Gilt's Two-Michelin Star team, Jordan Salcito honed her service skills and beverage and culinary knowledge at many of New York's great restaurants, including Daniel, Eleven Madison Park, Veritas, Nick & Toni's, and wd~50. Jordan discovered her passion for wine while cooking at Daniel, when she had the opportunity to cook with Daniel Boulud at the Paulée de Nièges in Aspen, Colorado. There, she became interested in the many great Burgundian wines and the winemakers who made them. While working as a sommelier at Eleven Madison Park under an informal apprenticeship with the bar manager and mixologist Sam Lipp, Jordan discovered a fervor for classic cocktails. To Gilt, Jordan brings her passion for wine, service, and hospitality, where she is committed to bringing expertly crafted classic cocktails with modern flair to Gilt Bar.
  • Marcus Samuelsson
    Marcus Samuelsson
    At age 38, Marcus Samuelsson has received more accolades than many chefs receive in a lifetime. After he had been executive chef at Aquavit for just three months, the restaurant received three stars from The New York Times. Additionally, the James Beard Foundation named him Rising Star Chef in 1999, and Best Chef: New York City in 2003. Born in Ethiopia and raised in Sweden, Marcus innovatively brings Scandinavian food to the American table at the award-winning restaurant Aquavit. He is also the co-founder and chief creative director of Townhouse Restaurant Group, which oversees Riingo, AQ Kafé, and August, in New York City, and C-House, in Chicago. Marcus has written four critically acclaimed cookbooks, the most recent being The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, which won Best International Cookbook from the James Beard Foundation in 2007. He will be releasing his latest cookbook, The New American Table, this fall.
  • Jane & Michael Stern
    Jane & Michael Stern
    Jane and Michael Stern drive around America looking for good food and exploring popular culture. Their collaboration has yielded more than 40 books, including the restaurant guide Roadfood, the cookbook Square Meals, and pop culture best-sellers Elvis World and The Encyclopedia of Bad Taste. They write a monthly column about their discoveries in Gourmet, contribute weekly to American Public Media's The Splendid Table, and host the interactive website Their most recent book is 500 Things to Eat Before It Is Too Late! In 1992, the Sterns received the James Beard Award for Lifetime Achievement and were inducted into the Who's Who of Food and Beverage in America. They have been awarded two James Beard Journalism awards and have been nominated five times for Best Magazine Series for their Roadfood column..
  • Marc Stroobandt

  • Karen Tack
    Karen Tack
    For the past 18 years, Karen Tack has carved a niche as a specialist in whimsical decoration of cakes and cookies. Her work as a food stylist has graced many covers of Gourmet and most of the leading women's service magazines, including Ladies' Home Journal, Woman's Day, Good Housekeeping, Parents, Family Circle, and Nick Jr. Karen attended The Culinary Institute of America before starting her magazine career at Cook's magazine, ultimately stepping out on her own as a freelance food stylist. Her special relationship with sweets, residing comfortably somewhere between the finest patisserie of Paris and Kopp's Custard in Milwaukee, has led her to author, along with photographer and writer Alan Richardson, The New York Times best-selling cookbook Hello, Cupcake! Karen is currently hard at work on her latest book What's New, Cupcake! due for release in spring 2010.
  • Liz Thorpe
    Liz Thorpe
    Liz Thorpe is the vice president of New York's famed Murray's Cheese, where she has worked for seven years. She is the author of The Cheese Chronicles (Harper Collins, August 2009), a memoir of her life in cheese, and chronicle of the growing American cheese movement. Liz is also the co-author of the Murray's Cheese Handbook (Broadway Books, October 2006) and is one of the country's leading experts on artisanal and farmhouse cheese. Liz is regularly quoted as an industry expert by publications as diverse as The Wall Street Journal, The Financial Times, The Food Network, The New Yorker, and The New York Times. Liz graduated with honors from Yale University.
  • Alexis Touchet
    Alexis Touchet
    Alexis Touchet is the senior food/travel editor at Gourmet. She is a native of Abbeville, Louisiana, and has been happily working at Gourmet for 27 years. Her path began with a career in modern dance, and after a few twists and turns she landed a position at Gourmet magazine, her dream job. Travel and world cuisine have always been a second passion, so it was a slam dunk to have the opportunity to accept the new responsibility. Home is now in the Catskills, where she lives with her husband and three dogs, spending weekends weeding her vegetable garden.
  • Laurent Tourondel
    Laurent Tourondel
    With the style of a French-trained chef and metropolitan restaurateur, Laurent Tourondel has successfully infiltrated the national dining landscape. Laurent attended Saint Vincent Ecole de Cuisine, in Montluçon, and then cooked his way through some of the world's most esteemed kitchens. He earned accolades at Cello, and, when it closed, continued to create, penning a cookbook, Go Fish, and opening BLT Steak in New York City. Laurent's successful interpretations of American steak and fish houses have spawned satellite projects, including BLT Burger, which opened in New York City and in The Mirage Hotel & Casino, in Las Vegas. BLT Steak outposts in Washington, DC, Puerto Rico, White Plains, Los Angeles, Scottsdale, Atlanta, Miami, and Hong Kong have brought the inimitable flavors of the BLT name to new communities of diners. Laurent also opened BLT Market at The Ritz-Carlton New York, Central Park in August 2007. Upcoming projects include BLT Steak at The Ritz-Carlton, Charlotte.
  • Michael Tsoumpas
    Michael Tsoumpas
    Michael is a restaurant and property developer who is passionate about whiskey. He is the builder and partner in the recently opened Brooklyn whiskey bar Char No. 4, the fourth restaurant in New York City he has built in the past five years. It was Michael's desire that Char No. 4 should boast the largest American whiskey collection of any bar or restaurant in the United States; the vast majority of this collection came from the shelves of his own whiskey library (many of the bottles in Char's collection are irreplaceable). Michael, his wife (also a restaurateur), and their son split their time between New York City and Woodstock, NY.

  • Jean-Georges Vongerichten
    A savvy restaurateur, Jean-Georges Vongerichten is responsible for the operation of a constellation of three- and four-star restaurants worldwide. Throughout his career, Jean-Georges has published cookbooks reflecting his influential style of cooking, including Simple Cuisine, Cooking at Home with a Four-Star Chef, and Simple to Spectacular. In 2007, he released Asian Flavors of Jean-Georges, featuring recipes from his restaurants Spice Market and Vong. Jean-Georges and associate Phil Suarez recently partnered with Starwood Hotels & Resorts Worldwide, Inc. and private-equity firm Catterton Partners to create an international, multi-concept restaurant and licensing business, Culinary Concepts by Jean-Georges. His latest award-winning restaurant in New York is Matsugen, where traditional Japanese cuisine by the Matsushita brothers meets Jean-Georges' decidedly modern service style and décor.

  • Romulo Yanes
    Romulo Yanes has been Gourmet's in-house photographer for two and a half decades. He is responsible for the photography featured in the monthly sections Gourmet Every Day, Kitchen Notebook, Good Living, Up First, The Last Touch, Table of Contents, and Seasonal Kitchen; select monthly covers; and The Best of Gourmet cookbooks. He has also contributed the food photography for a number of high-profile books, including An Invitation to the White House: At Home with History by Hillary Rodham Clinton; Cooking for Madam: Recipes and Reminiscences from the Home of Jacqueline Kennedy Onassis by Marta Sgubin; and Gluten-Free Baking by Rebecca Reilly.
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